Ingredients Archives: Shallot

Kale Turkey Meatball Recipe

In my house, I am the Queen of combining meals. For example, instead of making a side dish of kale with a turkey meatball, I would very much prefer to put the two together – less dishes! My desire to simplify life and spend less time in the kitchen led me to create the healthy and delicious Kale Turkey Meatball recipe below!

Kale Turkey Meatballs

Regular readers will know, I struggle at times to get my toddler to eat enough protein. Maybe it’s the consistency or the taste, but she’s not a big fan of most meats. However, she will occasionally eat a meatball slathered in tomato sauce with a side of whole wheat or protein plus pasta – yay! In the case of this recipe, if I could sneak some nutrient packed kale into the mix, all the better. This recipe is more family friendly than most meatball recipes, no heavy seasoning, salt or pepper.

Ingredients {20 small-medium sized meatballs}:

1 lb. lean ground turkey
1/4 cup whole wheat breadcrumbs
1 egg
1/4 cup parmesan cheese
half a shallot
1 tsp. olive oil
1 cup tightly packed kale {stems removed}
1/4 cup basil {approx. 5 leaves}
tomato sauce for lining the baking dish – approx. 1/2 cup

Preheat the oven to 350 degrees. Coat the bottom of your baking dish with tomato sauce.

Mix 1 cup of tightly packed kale, 1/4 cup basil {approx. 5 leaves}, 1 tsp. olive oil, and half a shallot in a food processor. Add the kale mixture with the remaining ingredients to combine {except for the tomato sauce}.

Kale Turkey Meatballs

Time to get dirty – make sure you wash those hands afterwards 🙂

Kale Turkey Meatballs

Kale Turkey Meatballs

Pop these bad boys into a 350 degree oven covered with tin foil for 30-35 minutes. The meatballs will last for approximately 3 days in the refrigerator and 2-3 months in the freezer – enjoy!



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